Thursday, January 03, 2013

Recipe for Chicken and Shredded Cabbage Salad with Mustard and Celery Seed

Chicken Cabbage Salad
This Chicken and Shredded Cabbage Salad is so good you might forget it's Phase One.

(We're celebrating the new year with A Month of Daily Phase One Recipes, and this Chicken and Shredded Cabbage Salad with Mustard and Celery Seeds from 2009 is something I could eat for lunch or dinner without even thinking about Phase One.)
  
If you come to my house and peer into the veggie crisper, you'd find green and red cabbage in there at least 90% of the time. I love the taste of raw cabbage, and this type of cabbage salad is something I never get tired of eating. How handy that cabbage is a cruciferous vegetable, and therefore deemed one of the world's healthiest foods! Chicken and cabbage salad is also a great way to use leftover rotisserie chicken if you're like me and just have to buy those roasted chickens at Costco. The celery seeds in this are something my mother always put in coleslaw, and I always think of her whenever I use them. They're possibly an ingredient that not everyone has in the spice rack, but they're not expensive, and I think they add a lot to this type of salad.

Make the dressing by combining mayo, lemon juice, Dijon mustard, celery seed, onion powder, and salt or Vege-Sal.

Then dice chicken into cubes and mix in 1/2 cup dressing. Let chicken marinate in the dressing while you chop the cabbage.

Chicken and Shredded Cabbage Salad with Mustard and Celery Seeds
(Makes about 4 servings, recipe created by Kalyn on one of many occasions she had leftover rotisserie chicken and cabbage in the vegetable crisper.)

Ingredients:
2 cups diced leftover chicken (or cook 2 boneless chicken breasts in chicken stock, cool and dice)
1 cup finely sliced red cabbage
3 cups finely sliced green cabbage
1/4 cup thinly sliced green onions
salt and fresh-ground black pepper to taste

Dressing Ingredients:
3/4 cup mayo (I usually use a mixture of regular and light mayo, but do not use fat free!)
2 T fresh squeezed lemon juice
1 T Dijon mustard (or less if you're not that fond of mustard)
1/2 tsp. onion powder (can also use 1 tsp. grated onion)
2 tsp. celery seeds
1/2 tsp. Vege-Sal (or use regular salt, but Vege-Sal is perfect in this)

Instructions:
Whisk together dressing ingredients. (If you have time to make the dressing ahead, it will help the flavors develop.) Dice chicken into bite-sized pieces, place in medium-sized plastic bowl, and stir in 1/2 cup of dressing mixture. Let chicken marinate in the dressing while you slice cabbage and green onions.

Thinly slice cabbage, then coarsely chop into smaller pieces. (I like to use this mandoline I got from a student, but you can chop the cabbage with a knife as well.) Slice green onions. Put sliced cabbage and onions into bowl with chicken and dressing. Add more dressing until salad is a moist as you prefer. (You may not need all the dressing.) Season to taste with salt and freshly-ground black pepper.

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South Beach Suggestions:
Salad like this is perfect for any phase of the South Beach Diet or any other low-glycemic eating plan. Light mayonnaise is best for South Beach, although mayonnaise is often made with soybean oil, which is considered a "good fat" for South Beach.

Nutritional Information?
I chose the South Beach Diet to manage my weight partly so I wouldn't have to count calories, carbs, points, or fat grams, but if you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count, which will calculate it for you. 

More Phase One Salads with Cabbage:
(Recipes from other blogs may not always be South Beach Diet friendly; check ingredients.)
Red Cabbage and Chicken Asian Salad with Tangy Cilantro Dressing ~ Kalyn's Kitchen
Chicken Cabbage Salad with Feta from Anne's Food (omit carrots for Phase One)
Vietnamese Cabbage Salad with Chicken and Cilantro ~ Kalyn's Kitchen
Crisp Tuna Cabbage Salad ~ The Kitchn
Warm Red Cabbage Salad with Bacon and Goat Cheese ~ Kalyn's Kitchen
Crunchy Pickled Salad ~ The Shiksa in the Kitchen
Spicy Cabbage Salad with Tomatoes, Radishes, and Celery ~ Kalyn's Kitchen
Cabbage Salad with Buttermilk Dressing ~ Tasting Spoons
Spicy Cilantro-Peanut Slaw ~ Kalyn's Kitchen
Napa Cabbage Broccoli Slaw ~ Farmgirl Fare
(Want even more recipes? I find these recipes from other blogs using Food Blog Search.)

Blogger Disclosure:
Posts may include links to my affiliate account at Amazon.com, and Kalyn's Kitchen earns a few cents on the dollar if readers purchase the items I recommend, so thanks for supporting my blog when you shop at Amazon!
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29 comments:

FW said...

This looks great. I used to add celery seed to slaws and potato salad all the time, but when it ran out (after a few years), I just never remembered to replace it. That's a narrow-nitch spice. :-) I'll have to pick some more up and try this. Thanks!

Trish said...

This looks simply wonderful. What great photography too. Would you mind if I put a link to your blog in my cooking blog sidebar?

Kalyn said...

Potato salad is the other thing my mom always used celery seed for! Glad I could remind you to get some.

Trish, thanks, and of course you're welcome to link to the blog.

Fredericka said...

I'll make this the minute I get home from church today. One question though. Is "1/4 thinly sliced green onion" a fourth of a cup? Or a fourth of a bunch? Or really just a fourth of one little onion? I'm assuming cup. It all sounds so wonderful that I'm not sure I can screw it up no matter how I interpret!
And, about those celery seeds - fantastic on a simple cauliflower, green onion, mayo salad. They tend to get overlooked, but my mom used them in looks of recipes.

katie said...

Looks delicious! I have always never bothered with the celery seed but I will pick some up now and try it. Thanks!

Kalyn said...

Fredericka, thanks for the catch, it should say 1/4 cup! Will fix right now.

Katie, celery seeds are subtle, but they have a great flavor.

Rachel said...

I love celery seed! This is my kind of salad.

Alice said...

Count me as another lover of Costco rotisserie chickens and this sounds wonderful. I use full fat mayo mixed half and half with Fage Greek yogurt for everything and love it.
Alice

Kalyn said...

Rachel, thanks!

Alice what a brilliant idea to mix full-fat mayo with Fage 0% (fat free), even lower in fat than the mayo/light mayo and I bet the flavor is fantastic!

Elizabeth G said...

Kalyn, this looks great. I've been serving a lot of different coleslaws lately. My husband seems to prefer them to lettuce based salads

Apple Ginger Coleslaw

Lauren said...

This looks so good, Kalyn. Now I know what to do with the leftovers of my rotisserie chicken!

Lulu Barbarian said...

Celery seed definitely deserves to be rescued from the "retro" category and rediscovered.

Lydia (The Perfect Pantry) said...

I love raw cabbage (though not cooked cabbage), but I usually need to let the dressing tenderize it just a bit. I keep celery seed on my spice rack specifically for cole slaw; my mother always made it that way, too.

Fredericka said...

I followed the recipe exactly & it is fantastic. Today I had a bowl for lunch & because I had a few craisins left from my breakfast oatmeal, I threw those into the salad & it was delish. I can see tossing in a few grape halves, raisins or pecans - just for fun eating.

Val said...

Thus recipe sounds wonderful. Thank you for sharing. ;o}

Gourmet Mama said...

I have to admit, I`ve never tried celery seed. That salad looks so good, though! I think even my salad hating husband would eat something with so much color!

Jo said...

Mustard seed I've tried, but celery not! Anyway I love salad and this makes for such a colourful dish. Great pictures too!

Kalyn said...

Gourmet Mama and Jo, celery seeds are very mild in flavor, but a great addition to things like this.

Erin said...

I made this, and it was delicious! Thanks for the recipe!

Kalyn said...

Erin, thanks for letting me know. So glad you liked it!

kate said...

Kalyn, this looks fantastic!! And I bet it's super filling with all the chicken.

I just did a waldorf salad with cabbage that is sweetened with agave nectar. I think you would love it for Phase 2!

http://adashofsass.com/2009/03/18/waldorf-salad/

Monica said...

I made this last night for dinner and it was great! The dressing was amazing! I didn't have celery seed, but I had celery salt and I imagine that its similar in flavor. It felt really good to eat something that tasted great, and didn't make me feel guilty. I will be definitely be making this again!

Kalyn said...

Monica, glad to hear you liked it!

Kristine said...

I made this today...DELICIOUS! Glad that I stumbled on to your blog. I can see I'll be visiting often. Thanks :)

Kalyn said...

Kristine, so glad you liked it!

joumana Accad said...

I am going to be making this next week; we have huge cabbages still in the pantry and there's so much stuffed cabbage leaves one can make in a year! GReat salad, love the color and flavor.

Valerie Holmes said...

I just made this for lunch and it is fabulous! I'm so happy to find a lunch I can make in advance and keep in the fridge. Thank you!!

Kalyn Denny said...

Valerie, glad you like it! Here are a lot more ideas for Make-Ahead lunches that might be helpful.

Heidi said...

Hi, Kalyn,
If there are any of your fans who are vegan I have great news about a new meat alternative that is just now making it's way to Whole Foods. It's called Beyond Meat Chicken. It's AWESOME! I bought a 5pound, frozen bag of their not chicken strips and made this salad with them. (I've kept the rest frozen.) It's a great recipe and for this vegan, a great not chicken! In fact, I'm making it again today. Thanks, Kalyn!

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